2. Prepare shallots, ginger and garlic, dried peppers and ginger and garlic to peel and slice.

3. Prepare Zanthoxylum bungeanum and shred dried chili for later use.

4. Wrap the crucian carp seeds and marinate them with a little salt for half an hour.

5. The oil in the pot is hot, and the pepper and dried pepper stir-fry for fragrance.

6. Stir-fry ginger and garlic aside, and slice ginger and garlic until fragrant.

7. Pour in crucian carp seeds and fry them on low heat until they are slightly yellow on both sides.

8. Add cooking wine and light soy sauce, add salt, black pepper and a little cold water to stew 10 minute.

9. Stewed caviar, add chopped green onion, adjust the taste and put it in a bowl.